Often, when I'm blind baking things, I'm always unsure whether or not the dough is finished. I always put a piece of foil between the crust and the rice. Is th
Often a recipe calls for covering a dish while it bakes. I understand that this can help to trap steam. How do you know when it's necessary to use aluminum foi
I recent backed a pie that included glucose and the recipe pretty much only said melt glucose...nothing about how to use it which lead me to much agony :) So t
I have a recipe for molasses cookies that calls for 3 parts regular flour to 1 part pastry flour for the flour component. It mentions that you can use whole whe
What things can you vary to make cookies hold their shape better during cooking, and not spread out like a pancake? From my experimenting, the initial temperat
I'm looking to make a start in the world of baking bread, and have a quick question: Once my dough is kneaded, proved and ready to go in the oven (i.e. in the
If I want to make bread using a 'mother' culture what do I need to do? How do I go about starting the 'mother'? How should I keep the 'mother' going? and how
Beer bread is bread wherein beer is used for liquid and leavening. I tend to use a basic pilsner, but I'm a beer snob, and I've taken to wondering what would ha
I have one of those ceramic pie birds that vent steam from a pie while it bakes. What benefit does using this provide to the end result? Also, in what types o
I have an old recipe of my grandmother's for sugar cookies and I'd love for them to turn out just like hers. However, whenever I try to roll out the dough, I fi
Every time I try to bake cream puffs the shells deflate before I can fill them with the cream. I have tried poking a hole in the shell with a toothpick in th
When I make brownies, I sometimes end up with really hard thin brownies instead of thick fudgy soft brownies. I bake them the same amount of time, use the same
I'm curious about what I can use for a sugar substitute while baking. I'm not interested in artificial sweetners, really. For instance, I've found that apple ju
How do I make sure the crust of a baguette, etc. turns out a nice golden-brown when baking?
For the title: I'm not sure if "elastic" is the perfect word here, so is anyone knows better one - put it in the comment. I like thin pizza crust, but when I'v
I specify sweet fruit here because I think there would different good answers for a savory or a custard based pie.
I have a brownie recipe that calls for couverture chocolate to be used. Unfortunately it is getting difficult (and expensive) to obtain this chocolate. Is the
I am experimenting with the no Knead bread recipe and want to add herbs to the recipe. I have added fresh rosemary (great) and fresh oregano (
I make gluten free bread in a bread maker, however I can never get it to rise as much as 'regular' bread and is usually a little heavy. What techniques/recipes/
When a recipe calls for milk, does using skim or low-fat milk over whole milk matter? Even though the difference between whole and skim milk is about 2 percen